Food Week

“In an effort to diversify the typical and often mundane classroom setting most students are used to, one of our American teachers, with the help of his students, held a food-day in class. The students were recently reviewing a unit on food, food preparation and cooking. It was mutually agreed upon that the students would help coordinate a lesson by making their own food at home and bringing it to class. Students reviewed vocabulary and grammar from the lesson in order to describe their dishes and the work that went in to making them. The event was a complete success and each student discussed the unique and tasty dishes they prepared themselves. The foods served ranged from traditional Albanian like shendetli to new twists on old favorites like qofte me patate to international treats like buñuelos, a Tex-Mex dessert. Reactions from the students were resoundingly positive and more equally interesting and diverse classes were requested by all.”

“In an attempt to further differential teaching practices, one of our American teachers, Travis, held another food-day, much to the gastronomical pleasure of all who partook. This time around, a different group, FCE preparation students, participated in the activity by either making their own dishes or by bringing in purchased food that they had to describe to the class. The first food eaten was an “unknown-meat qofte,” but don’t let the mystery behind the dish scare or confuse – it was wonderfully prepared by Cindy, a high school student. Second on the menu was Nevi’s traditional Albanian dolma, made with kulaç, beef broth, spices and onions: it was a delicious treat for the palate. Next was the instructor’s own baba ghanoush made with all organic ingredients and served with homemade naan, a traditional Indian flat bread, similar to the indigenous pita bread. Following the savory ghanoush came Ornela’s katër stinet pizza, though not cooked by herself, it was much appreciated nonetheless. Last, but certainly not least, was Ledi’s tre leche cake, made in the traditional way with three kinds of milk – condensed milk, heavy cream and regular cow’s milk. It was a wonderful way to finish the interactive lesson. As the students were leaving the classroom, they continuously thanked each other, the instructor and Eri for all the hard work which took place to make another fun, fascinating and food-filled lesson at Smart Center.”

”Friday 11, the pre-intermediate group of Smart Center I had another food day related to Unit 11 in their book. So, together with their teacher Redi, they came from Smart Center I to Smart Center II to show us how good their English is when it comes to food. The first student to show her talent in cooking was the youngest of them, Ana-Maria. She had prepared a very tasty cake and even good-looking :). After we all tried her cake, the one who followed was Albjona, who had cooked some very delicious Pirogi, Polish food, which she learned how to cook during her stay in Turkey. They looked like Albanian petulla, but were way better than them. Filled with potatoes and cheese, they tasted extremely good. Her brother Alket brought us a dessert which was served cold. I would suggest you to stop wondering what the name is, it has no name at all. Alket, unlike his sister, found it hard to explain the ingredients he had used or the process of cooking it. 

The boy from Prizreni, Qëndrim, was the last cook of the day. He described how his sister Dafina had cooked the kulaç filled with cheese. As their parents run a bakery, it shouldn’t have been difficult for Qëndrim and Dafina cook the kulaç. The amazing day, couldn’t have been ended better than showing you some pics of our great afternoon!”

Detajet e Eventit

  • Food Week